Of Bars, Booze, and Bartending - Proving "Coughlin's Law" Invalid Since Feb '05

Monday, February 20, 2006

Booze + Espresso

After a spring-like winter in Ohio, the weather suddenly has a bite to it, finally, in the last days of February. Even this late in the season, thoughts turn to delicious, warming liquids sipped slowly by a fire. Even one of those phony, trying-to-be-cozy gas fireplaces you find barside at some restaurants will do. Or you could just turn on the Olympics for its wintry, wonderful background, as I did.

Yes, yes, you enjoy an Irish Coffee from time to time, but you sniff at the combination of alcohol and mega-caffeine. I'll bet you downed a few Jäger and Red Bulls just last weekend, you hypocrite. And those are frigid-cold, kind of like your car in the morning.

For those of you who work at bars with espresso machines, or even for the home barrista, I think you'll enjoy these recipes, which I've been toying around with and tweaking over the weekend. Don't worry... they're mostly liqueur and don't pack a particularly powerful punch.

Each drink requires one of those giant cappuccino cups... have a little fun choosing a set and expressing your bartending or entertaining style. Obviously, all that espresso and liqueur won't fit in a demitasse.

Espresso Zhivago

3 tall shots of espresso (double shot + 1)
1/2 oz Stoli Vanilla Vodka
1/2 oz Cointreau (or Grand Marnier if you prefer a stronger orange flavor)

Stir well
Top with a dollop of whipped cream and a sprinkle of nutmeg

Espresso Keoke

3 tall shots of espresso
1/4 oz Courvosier
1/2 oz Kahlua
1/4 oz Dark Crème de Cacao
Stir well
Top with a dollop of whipped cream

Espresso Schweiz

3 tall shots of espresso
1/2 oz White Crème de Cacao
1/2 oz White Peppermint Schnapps
Stir well
Heavy whipping cream (whipped, of course) to fill cup
Don't use a stir-stik to sip... drink should be sipped through the cream

Enjoy, and even for the times you prefer your espresso alcohol-free, stay warm during these late February days. Cheers!